Here’s how to make a great balsamic glaze along with 22 fabulous ideas to use it to create beautiful and tasty eats!
How do you use balsamic glaze? I would love to know your ideas!
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What to eat? Balsamic Vinegar is a dark, syrupy delight, well-known as a pair with olive oil in salad dressings. It originates from Modena, Italy and is made from pressed grapes, including skins, stems and seeds, traditionally Trebbiano and Lambrusco grapes.
The thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in barrels. A great balsamic vinegar contains “grape must” as its primary ingredient and is all natural with no artificial flavors, thickeners, added sugar or caramel color.
There are numerous specialty shops offering various flavors such as Wild Blueberry, Vanilla Bean, Fig, Oregano, Cinnamon Pear and many more.
A Balsamic Glaze results when you reduce the vinegar by cooking it to make a delectable syrup and level it up from a partner to olive oil in salad dressings!
22 Ways to Take Down a Fabulous Balsamic Glaze
To Make Balsamic Glaze
Heat 1 cup of good balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer until the liquid is reduced to about 1/3 of its original volume, stirring continually. When the liquid becomes thick and syrupy, it is ready to use. Cool slightly before using.
22 Ideas Worthy of a Drizzle from Your Balsamic Glaze
1. Brie or Goat Cheese with Tomatoes and Basil
2. Caprese Salad
3. Salad with Arugula, Figs and Fresh-Grated Parmesan
4. Chicken or Pork with Roasted Apples
5. Roasted Root Veggies, such as Carrots, Parsnips, Brussels Sprouts
6. Ice Cream with Strawberries
7. Parmesan Crusted Cod
8. Salmon with Blackberries
10. Caramelized Onions
11. Put the Caramelized, Drizzled Onions over Meatballs
12. Crispy Onion Rings
13. Flatbread Hawaiian Pizza
14. Strawberry, Banana and Nutella Crepes
15. Vanilla Cake with Blueberries
16. Pancakes or Waffles with Fresh Fruit
18. Figs and Mint
19. Bananas and Oranges
20. Swirled in Carrot Soup
21. Corn on the Cob